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*Perfect* 3-Minute Mug Brownie

If you have never made a mug brownie before, then today is your lucky day! Here lies a brownie in a mug recipe that is cooked in the microwave, ready to eat in 3 minutes flat. YUM.

I’ve got a feeling that you all will be making these brownies this weekend…and its all thanks to my friend Claudia.

That girl knows what’s up. I have no idea where she got this recipe, but it is PRIME. I was way skeptical at first, but then I tried it and just about died because:

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1. no cake made in the microwave is typically worth my time/the calories

2. this recipe has no eggs….whaaaaa?

3. it was super chocolatey and delicious, probably thanks to the copious amounts of whipped cream up on top.

Um, swoon.

I’m telling you right now the texture is not like a regular chewy brownie….but it’s not a mushy, rubbery cake texture either. It lies somewhere in the middle in a place I like to call dreamtown.

Considering I haven’t made a ton of treats since my husband has been gone, this brownie completely surprised me….and I made several versions within a 24 hour period.

A few tips for the brownie mug virgin:

>don’t overmix the batter. The more you mix, the more gluten will form, the more it will taste like rubber.

>don’t overbake. Again with the rubber thing…..not good when we’re talking about brownies.

>you’re probably going to have to do a little trial and error with your microwave, but I’m sure tummies across this great globe will happily oblige.

>ice cream and/or whipped cream is best placed on top of such a mug brownie.

>if you want to not eat your brownie out of the mug and make it look prettier a la Lauren’s Latest, combine the batter together in a small bowl and pour into a greased mug. After it’s baked, loosen up the edges and plop it onto a plate. Add appropriate accoutrements as necessary.

And there you have it! A fabulous, 1-person chocolate treat ready in 3 minutes. Hot diggity dog.

Claudia's Perfect 3-Minute Mug Brownie

If you have never made a mug brownie before, then today is your lucky day! Here is a brownie in a mug recipe that is cooked and ready to eat in 3 minutes.

Ingredients

1/4 cup all purpose flour

1/4 cup brown sugar

2 tablespoons cocoa powder

2 tablespoons milk

2 tablespoons vegetable oil

pinch of salt

splash of vanilla

splash of coffee extract

sweetened whipped cream {optional}

Instructions

In a small bowl {or mug} stir flour, sugar and cocoa powder together so everything is evenly dispersed. Add in wet ingredients and stir to create batter. Spray mug with nonstick cooking spray and pour batter in. Microwave 1-1 1/2 minutes until cake if just baked. Turn out of mug onto a plate and top with whipped cream.

Making this right now. One comment on the following instructions: In a small bowl {or mug} stir flour, sugar and cocoa powder together so everything is evenly dispersed. Add in wet ingredients and stir to create batter. Spray mug with nonstick cooking spray and pour batter in.

It’s kinda hard to spray a mug with cooking spray if it is already full of ingredients. and it’s kinda hard to pour batter into the mug that is currently already holding said batter. Just sayin…

Still figured it out and it’s awesome! Gonna chalk the funny instructions up to being a momma with two littles runnin’ round! They make your brain leak out your ears, I know. I’ve got 6. Love your blog and have a very happy husband due in part to your recipes! Thanks!

Hi Lauren! These gorgeous photographs tempted me. I caved and made this mug cake. I 1/2d the recipe which perfectly suited one ramekin. I also inserted 2 squares of milk chocolate in the center and didn’t have coffee extract so I used instant coffee granules. It was phenomenal. I think I had to adjust the cook time since I reduced the portions so it was a little bit overdone but that gooey chocolate inside compensated wonderfully. Thank you for sharing!

Saw this recipe, literally got up off of my couch and made it on the spot. Subbed butter for vegetable oil since we didn’t have any. Really good – my microwave was about 1:15, checked it every 5 seconds after the minute mark. Definitely recommend making in a bowl and putting into a mug with straight up and down sides, none of that sloped mug stuff. Cooks differently! Not that I’m complaining. Turned it out and the part that was in the bottom was cooked more than the top.

Loved that it didn’t need eggs, everytime I try to make one of these it ends up being chocolate cake with scrambled egg dispersed through it…

I used a dash of instant espresso instead of coffee extract, although it’s probably about the same thing.

I used three tablespoons of Droste Cocoa powder, coconut oil instead of vegetable, and extra vanilla (and a hint of almond) extract instead of coffee extract. I too misunderstood the instructions and made the mistake of mixing the batter in the mug and microwaving it. I nuked it for two minutes, and despite all the substitutions and errors, it turned out having the texture of a moist cake and the taste of a delicious fudgy brownie. I burned my tongue because I was so excited to eat it! The coconut oil is an absolute must! Thank you for ailing a college freshman’s midnight cravings!

I halved the recipe and used soymilk instead, and when i mixed everything together it appeared as if the mixture seized! With my prior knowledge of baking, I hurried and added a splash more soymilk and it came back together into a thick batter! I microwaved first for 35 seconds, and then 15 seconds more,and it came out great! Thanks for the recipe and I hope I help some of you chocolate lovers out there!

This. Was. To DIE FOR. So delicious! I’ve been really into mug cakes and cookies lately and this is the second recipe I’ve tried. 2 for 2! Oh my gosh. After a rough two weeks and the first chilly day of October, this recipe was perfect! Followed it to a T, but subbed in almond milk cause it’s what I had. Then I threw some ice cream on top…Thank you!!

This was so great! I baked for one minute, and it was perfectly gooey. Very chocolate-y and delicious! I used espresso powder because I didn’t have coffee extract, but still good 🙂 Will definitely be making again!

I’m sorry to say it but this is the worst mug brownie I’ve ever tried (and I usually make one at least once a week). I prepared it exactly as stated and microwaved for the recommended amount of time and when I took it out it was still liquid. Like a sludge chocolate soup. So I put it in for another 30 seconds. Still sludge soup. So I put it in for ANOTHER 30 seconds. Still sludge soup, only now it was sludge soup with a slightly burnt smell. Put it on for another full minute just to see if it would EVER firm up at this point. It didnt. It turned into a thick yet still runny goo the consistency of mud, it still flowed like a liquid, though. I had to literally POUR it down the garbage disposal. I don’t see how I did anything wrong. I mixed it up with accurate measurements and I’ve never had a problem with past mug brownies. I’ve been trying different ones from various websites in an attempt to find the *perfect* one. I have no clue what I could have done wrong but this one was just no good.

This recipe is DEEE-licious! Best brownie-in-a-mug I’ve had. I made a substitution which made it taste super-rich: 1 Tbsp butter and 1 Tbsp coconut oil instead of the veg. oil (might help those of you who complained about oily-tasting brownies!).
For anyone who gets a soupy mess…try leaving that microwave door shut and waiting a few minutes after it’s done…the brownie will continue cooking just a little more. Totally worth the wait!

Good grief!! Hallelujah! Finally a mug o’ brownie that doesn’t taste like junk! Thank you to both of you for sharing! Gooey brownie’s are my major guilty pleasure and now I don’t have to avoid making them… knowing I’ll eat the entire pan. You girls rock!

I have this recipe bookmarked because while I don’t make them often, if I do find myself in need of a mug brownie at 11:30pm on a Tuesday, THIS is the recipe I need. I’ve even sent it to friends and converted them to mug-baked-goods deliciousness. Thank you!!